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Vegan peanut butter cookies for your sweetheart on Meatless Monday

Vegan peanut butter cookies for your sweetheart on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Nothings says "I love you" like home-baked goods, so if you're looking for something fairly idiot-proof which with to impress your Valentine, these cookies (recipe-tested for Denver altitude) are a good bet.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

You will need:

2 cups all-purpose flour

3/4 teaspoons baking soda

1/2 teaspoon salt

Egg replacer and water (equivalent of one egg -- one tablespoon egg replacer to three tablespoons water for Bob's Red Mill)

1 1/4 cups firmly packed brown sugar

3/4 cup peanut butter

1/2 cup non-hydrogenated, non-dairy butter (Earth Balance is best)

3 tablespoons non-dairy milk

1 tablespoon vanilla extract

Preheat the oven to 375 degrees F.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

1. Whisk together the egg replacer and water until the mixture is smooth and creamy.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

2. Mix the flour, baking soda and salt in a small bowl.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

3. Place the brown sugar, peanut butter, butter, milk and vanilla in a large bowl.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

Use an electric mixer to thoroughly blend the ingredients. Add the egg replacer and mix in completely.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

4. Add the flour mixture a little at a time, mixing until just blended.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

5. Line two cookie sheets with parchment paper. Use a tablespoon to scoop two-inch cookie balls onto the sheet.

Vegan peanut butter cookies for your sweetheart on Meatless Monday

6. Criss-cross the tops of the cookies with a fork. Bake for 12 minutes, then remove; let cool on the sheet for five minutes before placing on wire cookie racks to cool completely.